10. Roll out puff pastry on a floured surface until 1/4 inch thick. Using foil containers to gauge size, cut pastry into rectangles, leaving enough space to fold over edges of containers.

11. Increase oven temperature to 375 degrees Fahrenheit.

12. Fill foil containers with chicken and vegetable mixture, all the way to the top.

13. Brush sides and edges of foil containers with egg. Place pastry over foil containers and press edges so the egg mixture holds them against the sides. If freezing, stop here, cover pies with foil and place in freezer. Start at step 14 when you take them out of the freezer.

14. Brush tops of pot pies with egg and cut several slits to allow steam to escape.